| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 4 |
ts |
Baking powder |
| 4 |
tb |
Sugar |
| 1 |
c |
Shortning |
| 2 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water |
| 2 |
c |
Buttermilk |
INSTRUCTIONS
Dissolve yeast in warm water. Sift dry ingredients in large bowl and cut in
shortning. Add yeast and milk, mixing well. Knead quickly 20-30 times. Roll
and cut out. Allow to rise 10 minutes. Bake at 400 for 12-15 minutes. Dough
can be stored several days in refrigerator and made into biscuits, allowing
15-20 minutes to rise. To freeze: roll and cut and place on cookie sheet
until frozen. Then put in freezer bags. To bake, don't thaw. Place biscuits
in oven. Turn to 400; bake until golden brown. Biscuits will rise as oven
heats.
MRS N.R. HOSEY (JUDY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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